Pork And Asparagus Stir-Fry

• 2 tablespoons lower-sodium soy sauce, divided
• 2 1/2 teaspoons cornstarch, divided
• 2 teaspoons sake (rice wine) or dry sherry
• 2 teaspoons dark sesame oil
• 1 (1-pound) pork tenderloin, trimmed and cut into strips
• 1/3 cup unsalted chicken stock (such as Swanson)
• 1 tablespoon canola oil
• 2 teaspoons minced fresh garlic
• 2 teaspoons minced peeled fresh ginger
• 1 small red bell pepper, cut into 2-inch pieces
• 1/2 small white onion, cut into thin wedges (about 3/4 cup)
• 1 pound thin asparagus, trimmed and cut into 2-inch pieces
• 1/2 teaspoon kosher salt
• 2 (8.5-ounce) pouches precooked rice (such as Uncle Ben's)

1. Combine 1 tablespoon soy sauce, 2 teaspoons cornstarch, sake, and sesame oil in a large bowl. Add pork; toss to coat. Combine remaining 1 tablespoon soy sauce, remaining 1/2 teaspoon cornstarch, and stock in a small bowl.
2. Heat a wok or large skillet over high heat. Add canola oil; swirl to coat. Add garlic and ginger; stir-fry 30 seconds or until fragrant. Add pork mixture to pan; stir-fry 3 minutes or until browned. Add bell pepper, onion, and asparagus; stir-fry 3 minutes or until crisp-tender. Add stock mixture and salt; bring to a boil. Cook 2 minutes or until sauce is slightly thickened.
3. Prepare rice according to package directions. Serve with pork mixture.

lower, cornstarch, sake, dark sesame oil, pork tenderloin, chicken, canola oil, fresh garlic, fresh ginger, red bell pepper, white onion, thin, kosher salt, pouches

Taken from www.myrecipes.com/recipe/pork-asparagus-stir-fry (may not work)